For the ice cream, melt the sugar in the same way, once it is caramelised, add the butter and cream and re-melt everything together. Pour this mixture into the egg yolks and whisk everything together. Add the milk and then strain the lot back into a clean pan. Cook gently over a medium heat, stirring all the time until the mixture begins to thicken a little. don’t overcook it or it will scramble. Strain into an ice cream machine or freezerproof box and churn or freeze until the mixture is almost set. If you use a box then beat the mixture vigorously once or twice while it firms up.